Sheet Pan Beef Enchilada Nachos
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These Sheet Pan Beef Enchilada Nachos are the ultimate crowd-pleaser! They are loaded with savory ground beef, black beans, and gooey cheese, all piled high on crispy tortilla chips and drizzled with enchilada sauce. It’s a one-pan meal, perfect for taco night, game day, or a fun family dinner!
If you love sheet pan recipes, try these Sheet Pan Honey Garlic Chicken and Veggies next!
If there’s one thing I love, it’s a recipe that brings people together with minimal effort but maximum flavor. And let me tell you, my sheet pan beef enchilada nachos are precisely that.
With each bite, you get crispy chips, savory beef, spicy enchilada sauce, and melty cheese—all the best parts of Mexican comfort food in one glorious, shareable dish.
So, grab your sheet pan, preheat that oven, and let’s dive into the most straightforward, most satisfying nachos you’ll ever make.
What You’ll Love About This Recipe
Recipe Ingredients
You’ll need the following ingredients to make these sheet pan beef nachos:
Ingredient Notes
Ground Beef – I recommend using 93/7 to cut back on the fat and grease. Swap: Use ground turkey or chicken for a leaner option.
Black beans – Canned beans are quick and easy—just drain and rinse to cut down on sodium. Swap: Pinto beans work just as well, or skip beans if you prefer lower carbs.
Red enchilada sauce – Salsa or taco sauce can work in a pinch, or try green enchilada sauce for a tangier variation. I like Siete brand.
Mexican-style cheese – Shred your own for better meltability! A blend of cheddar, Monterey Jack, and queso quesadilla makes it extra gooey. Swap: Try pepper jack for a little spice.
Sour cream – Greek yogurt is a great high-protein alternative if you would like a lighter version.
Recipe Variations
To boost the veggie content and add flavor, incorporate diced bell peppers or fresh spinach.
Increase the heat by adding more jalapeños or a generous drizzle of hot sauce for those who enjoy a spicier kick.
Try combining cheddar and Monterey Jack cheeses to introduce a unique and delicious twist to the flavor profile.
How to Make Sheet Pan Nachos: Step by Step
Here are quick visual instructions. Be sure to check out the full instructions with the exact ingredients in the printable recipe card below.
Step 1: Line a baking sheet with parchment paper for easy cleanup. Preheat the oven to 400°F.
Step 2: Spread the tortilla chips in an even layer on the baking sheet.
Step 3: Heat olive oil in a skillet over medium-high heat. Cook onion until softened, then add ground beef and brown for 7-10 minutes. Drain excess grease, then season with salt, pepper, paprika, cumin, and garlic powder. Stir in green chiles and enchilada sauce, heating until warmed through.
Step 4: Layer the beef mixture over the tortilla chips, topping with black beans. Sprinkle the whole baking sheet with cheese.
Step 5: Bake in the oven, uncovered, until the cheese is melted, about 8 to 10 minutes. Watch closely to prevent the chips from burning.
Step 6: Remove the casserole from the oven, dollop with sour cream, and garnish with chopped cilantro. Add optional toppings like diced tomato, sliced jalapeño, and a squeeze of lime juice if desired. Serve and enjoy!
Recipe Tips and Tricks
Serve immediately after baking to keep the chips crispy.
Use a good-quality enchilada sauce for the best flavor (I like Siete brand).
You can prep the beef and enchilada sauce mixture and refrigerate until ready to bake.
Frequently Asked Questions
Absolutely! Ground turkey or chicken will work as lighter alternatives to beef.
Yes, you can prep the beef mixture in advance and store it in the fridge for up to 2 days. When ready to serve, assemble and bake.
For a different twist, you can substitute pinto beans or kidney beans.
I hope you love these Sheet Pan Nachos. Please consider leaving a star 🌟🌟🌟🌟🌟 rating in the recipe card below. Thank you so much!
More Mexican Inspired Recipes
Sheet Pan Beef Enchilada Nachos
Ingredients
- 2 tbsp olive oil
- 1 lb ground beef
- 1 can green chiles or 4 oz, diced
- 1 can black beans or 15 oz, drained and rinsed
- 1 medium red onion chopped
- 1 tbsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp paprika
- 1 tbsp cumin
- 1 bag corn tortilla chips or 11 oz
- 16 oz red enchilada sauce
- 2 cups Mexican-style cheese shredded
- 1 cup sour cream
- 2 tbsp fresh cilantro chopped
- cherry tomatoes halved, optional toppings
- fresh jalapeño sliced, optional toppings
- lime juice optional toppings
Instructions
- Line a baking sheet with parchment paper for easy cleanup. Preheat the oven to 400°F.
- Spread the tortilla chips in an even layer on the baking sheet.
- Heat a large skillet over medium-high heat with olive oil and add the chopped onion. Cook until softened.
- Add the ground beef to the skillet and cook until browned, about 7 to 10 minutes. Drain any excess grease and season with salt, pepper, paprika, cumin, and garlic powder. Stir in the green chiles and enchilada sauce. Heat until the sauce is warmed through.
- Layer the beef mixture over the tortilla chips and top with black beans. Sprinkle the whole baking sheet with cheese.
- Bake in the oven, uncovered, until the cheese is melted, about 8 to 10 minutes. Watch closely to prevent the chips from burning.
- Remove from the oven, dollop with sour cream, and garnish with chopped cilantro. Add optional toppings like diced tomato, sliced jalapeño, and a squeeze of lime juice, if desired.
- Serve and enjoy!
Notes
Nutrition
The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data